Don’t quote me but sometimes the best recipes come from leftovers. This Reuben Dip is one of those recipes. All of the flavors of the classic Reuben sandwich but in dip form.
This recipe has been a very popular appetizer at an Irish pub I worked with many years ago and so I thought this would be a great St. Paddy’s day after the recipe to use up those leftovers. It’s a great way to use up those leftover hunks of smoked corned beef. What’s that? you didn’t make my smoked corned beef recipe??! I’ll let that slide this year but I hope you’ll pin it for next year or next time you’re in the mood for corned beef.
Simply put, No, not at all. Though the true origins of this sandwich are heavily contested I can confidently say that the combination of rye bread, corned beef, sauerkraut, Swiss and thousand island dressing was not born from Irish soil. One claim is that a hotel in Omaha Nebraska first created the sandwich while others claim that the sandwich made its debut in a New York deli.
Corned beef & cabbage itself is not traditional Irish fare. Irish immigrants are said to have first discovered corned beef as a substitute for bacon in the late 19th century. However, as it turns out at the time Beef was a more affordable alternative to Pork so many Irish/Americans would substitute it instead of the salted pork they were used to. The Corned Beef was served with cabbage and thus became a traditional Irish American dish served on holidays. Today it has become the Quintessential St. Patrick’s Day Dish often served along with boiled potatoes and carrots.
You've got lots of options when it comes to dips. Do you prefer veggies like carrots, celery cucumbers and broccoli? Maybe crispy kettle chips or pork rinds? I’ve also seen rye crackers that would be great with this recipe. I had carrots, celery pork rinds and Ritz crackers since I’m stuck at home during this impromptu quarantine due to the Coronavirus. Hopefully you’re doing well and have something to dip in the cupboard.
Simply whisk ingredients together and store in an 8 oz mason jar for up to 3 weeks.